{"id":824,"date":"2023-12-02T14:52:00","date_gmt":"2023-12-02T13:52:00","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=824"},"modified":"2023-12-09T15:48:46","modified_gmt":"2023-12-09T14:48:46","slug":"terrine-de-gibier-aux-airelles","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/terrine-de-gibier-aux-airelles\/","title":{"rendered":"Terrine de gibier aux airelles"},"content":{"rendered":"\n
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Type de recette :<\/span> <\/strong> Entr\u00e9e froide<\/p>\n

Difficult\u00e9 :<\/strong><\/span> Facile<\/p>\n

T\u00e9l\u00e9charger la recette en PDF<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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INGREDIENTS<\/h2>\n\n\n\n

1 belle terrine de 1500 g environ<\/p>\n

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  • Appareil :<\/u>
    500 g de gorge de porc
    500 g de foie de porc
    500 g de civet de gibier (biche, marcassin, chevreuil, li\u00e8vre,…)
    250 g d\u2019oignons
    15 g de poudre de lait
    1 oeuf<\/li>\n
  • Garniture (fac) :<\/u>
    150 g d\u2019airelles
    100 g de sucre environ<\/li>\n
  • Assaisonnement <\/u>
    28 g de sel 
    3 g de poivre
    0,5 g de muscade
    0,5 g de coriandre
    1 pinc\u00e9e de cardamome
    0,5 g de thym moulu
    60 g de farine<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n

    METHODE<\/h2>\n\n\n\n

    Placer les airelles dans une casserole avec le sucre et 1 cuill\u00e8re \u00e0 soupe d\u2019eau. Couvrir et cuire \u00e0 feu vif 2-3 minutes jusqu\u2019\u00e0 ce que les airelles commencent \u00e0 \u00e9clater. Refroidir rapidement.<\/p>\n

    D\u00e9gorger les foies \u00e0 l\u2019eau ti\u00e8de, Tailler les oignons en morceaux et les suer dans un peu de beurre. Chauffer de l\u2019eau \u00e0 80\u00b0C environ, retirer du feu, y plonger la gorge de porc taill\u00e9e en morceaux de 2 cm environ et la laisser 10 minutes environ. Egoutter. Refroidir<\/p>\n

    Hacher le foie et les oignons au hachoir \u00e0 viandes muni de la grille fine. M\u00e9langer foie, gibier et gras,  puis hacher \u00e0 nouveau le tout \u00e0 la grille large.<\/p>\n

    M\u00e9langer le hachis obtenu avec les airelles refroidies. Peser l’assaisonnement et l’ajouter dans le hachis.  Ajouter la poudre de lait. M\u00e9langer soigneusement.<\/p>\n

    Placer en terrines et cuire au four \u00e0 120\u00b0C  jusqu\u2019\u00e0 obtention d\u2019une t\u00b0 \u00e0 coeur de 72\u00b0C (environ 1,5 heure de cuisson). 
    Si vous ne disposez pas d’une sonde de cuisson, piquez de temps \u00e0 autre un petit couteau jusqu’au coeur de la terrine, retirez le apr\u00e8s quelques secondes et posez la lame sur le gras de votre l\u00e8vre. Si la sensation de chaleur est nettement perceptible, votre terrine est cuite. <\/p>\n

    Refroidir 30-40 minutes \u00e0 temp\u00e9rature ambiante, sous presse l\u00e9g\u00e8re, puis r\u00e9server au froid, bien emball\u00e9.<\/p>\n

    Sous-vider d\u00e8s complet refroidissement.<\/p>\n

    Si vous ne poss\u00e9dez pas de machine \u00e0 mettre sous-vide, il existe une astuce pour prolonger la dur\u00e9e de conservation de votre terrine :<\/p>\n

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    • Lors du remplissage de votre terrine, arr\u00eatez vous \u00e0 1 cm du bord environ. <\/li>\n
    • Une fois la terrine cuite et refroidie, coulez par dessus une bonne couche de saindoux juste fondu et placez le tout au froid. Une fois le saindoux redurci, il pr\u00e9servera votre viande du contact de l’air. Un sous-vide artisanal, en quelques sortes. Vous pouvez ainsi la conserver au froid pendant 10 jours sans probl\u00e8me. <\/li>\n
    • Evidemment, une fois la terrine entam\u00e9e, elle devra \u00eatre consomm\u00e9e dans un d\u00e9lais de 2-3 jours. <\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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